5 minutes of prep, 45 minutes in the oven and you have a delicious creamy Roasted Butternut Squash and Carrot Soup made with roasted veggies (garlic, onion, carrots, fresh butternut) and apples and heartwarming spices. Top with some fresh herbs, feta cheese and serve with crusty bread for yourself or as it is for your baby.
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Why we love this roasted butternut squash carrot soup
- uses delicious nutritious roasted veggies
- comforting soup recipe
- simple soup to make
- creamy texture
- can be made for baby and the whole family
- natural sweetness that your baby will love
If you like this winter soup recipe you will also like our Lentil and Carrot Soup or Clear Chicken Soup (Chicken Broth).
Ingredients
For this best butternut squash soup recipe we use nutritious vegetables and spices that bring a depth of flavor.
- Fresh Butternut Squash – it is that fall time of year where you enter the grocery store and there are just piles and piles of pumpkins and squashes. Look for ones with a fat neck and small bulb as they will have the fewest seeds and the most flesh. It should also have a hard skin. It is rich in nutrients, vitamins, and minerals such as vitamin A, C and E. Also a good source of calcium and iron.
- Carrots – look for firm, smooth orange carrots and avoid ones with black tops. Black tops indicate that they are not fresh. Contain vitamin A, K1, potassium, fiber, and antioxidants.
- Sweet Apple – use a red apple. I used Pink Lady apples here but you can use Fuji, or Gala, or any that are on the sweeter side really. Abundant in phytonutrients, high in fiber, and vitamin C.
- Onion – I used a white onion but a red one will do just fine. Believed to have anti-oxidant and anti-inflammatory effects.
- Garlic – look for dry skins and firm cloves. Called nature's antibiotic, it is believed the health benefits are caused by sulfur compounds released when the clove is crushed or chopped.
- Ground Cinnamon – Ceylon Cinnamon is considered to be healthier and better, but Cassia Cinnamon (what is usually referred to in shops simply as "cinnamon") is very good too.
- Cumin – native to regions of the Meditteranean and southeast Asia. With a distinctive flavor of earthiness, nuttiness, and warmth.
- Cayenne Pepper – a little spice makes this soup very wholesome. Cayenne is very spicy though, so tread carefully. My toddler loves this soup and for adults the cayenne is great but you know your baby the best, so you decide whether to add it and how much. The amount we use in the recipe is not enough to burn your mouth, but just enough to give it a little kick and bring out all the flavors.
For quantities see the recipe card below.
How to Make This Soup
- Preheat the oven to 200ºC / 400ºF.
- Prepare the vegetables. Halve the butternut squash. Remove the pumpkin seeds with a spoon and place the face up on the roasting tray. Peel and and halve the carrots. Peel and halve the onion. Peel the garlic cloves. Wash and halve the apples.
- Place the butternut squash flesh side down on the tray. Add the carrots and coat in olive oil.
- Roast for 25 minutes, and then add the apple chunks, onion and garlic.
5. Roast for another 20 minutes. To see if the butternut is roasted pierce through it with a fork. If the fork goes easily in, you can remove it from the oven together with the rest of the ingredients.
6. Take a spoon and scrape the flesh of the butternut leaving the skin and add it to a large pot.
7. Add the carrots, apple, onion, garlic, cinnamon, and cumin plus 3 cups of water and using an immersion blender blend until smooth.
8. If desired, add ¼ teaspoon of cayenne pepper and see how it tastes to you. Add another ¼ teaspoon or more as desired. We tend to use ½ teaspoon in total. Add to a pot and bring to boil for 2-3 minutes (covered) before reducing to medium heat and serving.
If using a food processor/ high speed blender
- Add all the ingredients including the water to a blender.
- Depending on the size of your blender you may have to do this is a couple times.
- Add to a pot and bring to boil for 3 minutes (covered) before reducing heat and serving.
- If you use a Vitamix that has a 2L / 32oz cup and it has been life-changing for all our recipes because it is so efficient, easy to clean, and easy to use. It can even heat your soup as well so you can skip the last step.
- Here we used a Magimix Food Processor before we had the Vitamix, but, seriously, Vitamix is the best thing ever.
Storage
- store in airtight container or big pot in the fridge for up 3 days. To reheat bring to boil for 5 minutes and serve.
- store in freezer in airtight container up to 6 months.
Substitutions and Variations
You can really play around with this butternut and apple soup recipe by adding some of your favorite warm spices like:
- red pepper flakes
- curry powder
- turmeric powder
- bay leaf
- ginger
- you can use vegetable stock or chicken stock instead of water however then don't add salt and we would not recommend using stock unless homemade for baby since they usually contain preservatives and artificial ingredients
Butternut squash soup for baby and toddler
This is a perfect baby soup for when the baby starts weaning. You can serve it for baby and toddler in an open cup, a sippy cup or teach baby to use a spoon. Make sure the soup is lukewarm.
It is a great way to add lots of veggies, vitamins and minerals to their diet.
FAQ
We love to top our butternut squash carrot soup with some feta cheese, black pepper and fresh herbs such as rosemary or sage. And then with some crusty bread. If serving it as an appetizer it is best followed by some lamb or beef dishes, sweet potato fries and roasted vegetables.
Butternut soup can be frozen in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight.
That depends on the ingredients used. This delicious soup recipe is made from 4 roasted veggies, apple, water and warm spices so it is a healthy butternut squash carrot soup recipe.
More recipes like this
- Creamy And Easy Vegan Broccoli Soup Recipe
- Super Easy Carrot and Lentil Soup
- Best Clear Chicken Soup (broth recipe)
- Easy & Healthy Red Lentil Baby Soup
If you've tried this recipe for kids then rate the recipe below and leave us a comment!
Roasted Butternut Squash and Carrot Soup
EQUIPMENT
Ingredients
- 1 butternut squash
- 2 carrots
- 2 apples
- 1 onion
- 3 garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper optional
- 2 teaspoon salt omit for babies
- 3 cups water
Instructions
- Preheat the oven to 200ºC / 400ºF.
- Prepare the vegetables. Halve the butternut squash. Remove the pumpkin seeds with a spoon and place the face up on the roasting tray. Peel and and halve the carrots. Peel and halve the onion. Peel the garlic cloves. Wash and halve the apples.
- Place the butternut squash flesh side down on the tray. Add the carrots and coat in olive oil.
- Roast for 25 minutes, and then add the apple chunks, onion and garlic.
- Roast for another 20 minutes. To see if the butternut is roasted pierce through it with a fork. If the fork goes easily in, you can remove it from the oven.
- Take a spoon and scrape the flesh of the butternut leaving the skin and add it to a large pot.
- Add the carrots, apple, onion, garlic, cinnamon, and cumin plus 3 cups of water and using an immersion blender blend until smooth. (If using a high-speed blender see notes)
- If desired, add ¼ teaspoon of cayenne pepper and see how it tastes to you. Add another ¼ teaspoon or more as desired. We tend to use ½ teaspoon in total.
- Add to a pot and bring to boil for 2-3 minutes (covered) before reducing to medium heat and serving.
- Serve with some crusty bread, feta cheese and fresh herbs.
Notes
- Add all the ingredients including the water to a blender.
- Depending on the size of your blender you may have to do this is a couple times.
- Add to a pot and bring to boil for 3 minutes (covered) before reducing heat and serving.
- If you use a Vitamix that has a 2L / 32oz cup and it has been life-changing for all our recipes because it is so efficient, easy to clean, and easy to use. It can even heat your soup as well so you can skip the last step.
- Here we used a Magimix Food Processor before we had the Vitamix, but, seriously, Vitamix is the best thing ever.
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